Changes in colour and textural characteristic of cured beef sausage as influenced by different salt and orthophosphate treatments and frozen storage

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DC Field	Value	Language
dc.contributor.author	Abdul Salam Babjee	-
dc.contributor.author	Mushahar Abdul Majid	-
dc.contributor.author	Siaw Chon Lok	-
dc.date.accessioned	2023-08-04T03:01:11Z	-
dc.date.available	2023-08-04T03:01:11Z	-
dc.identifier.other	ukmvital:49899	-
dc.identifier.uri	https://ptsldigital.ukm.my/jspui/handle/123456789/420687	-
dc.subject	Cured beef sausage	-
dc.subject	Colour	-
dc.subject	Textural characteristic	-
dc.title	Changes in colour and textural characteristic of cured beef sausage as influenced by different salt and orthophosphate treatments and frozen storage	-
dc.type	Seminar Papers	-
dc.identifier.callno	TS1955.S95 1978 katsem	-
dc.contributor.conferencename	Symposium on Meat Processing Industry in Malaysia	-
dc.date.conferencedate	10-Mar-78	-
Appears in Collections:	Seminar Papers/ Proceedings / Kertas Kerja Seminar/ Prosiding

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